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EGG DHUM BIRIYANI

EGG DHUM BIRIYANI Video Recipe

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EGG DHUM BIRIYANI

	4.0 Stars based on 479 Reviews
Author : prathim...	Published On : Jan 8, 2010
Preparation Time: 15min	Recipe Type : Rices
Cooking Time : 35 min	Standing Time : 35
Yield : 4 (4 servings)	Ingredient : Rice

Description : Dhum biriyani, andhras famous spicy hyderabadi rice recepie , finger licking food to eat, you can follow the Same recepie for Veg Dhum Biriyani but just avoid adding eggs into masala

Recipe of EGG DHUM BIRIYANI
Ingredient Name	Unit	Quantity

Basumati rice	grams	500
Biriyani masala	tbsp	2
Butter, ghee, oil, Green chilly, Salt, Red chilly powder, Turmeric	to taste	as required
Capsicums	large	1
Cardamom, Cinnamon, Bay leaf, Cloves, Nut mug	number	2
Dhaniya powder	tsp	2
Eggs	number	4
Fresh green peas	tbsp	3
Ginger garlic paste	tbsp	2
Onions	large	4
Potatoes, Carrot	large	2
Pudhina or mint leaves	bunch	1
Directions \| How to make EGG DHUM BIRIYANI

Masala for dhum biriyani - 1. Take a frying pan, add 5-6 spoons butter and 2 spoons of oil into it and heat 2.Now add chopped onions, and close the lid for 2 minutes till cooked soft 3.Then add ginger garlic paste and cook for a while 4.Add dhaniya powder, red chilly powder, salt, biriyani masala and saute well 5.Now add required amount of boiled eggs , coriander 6.Hand blended turmeric powder, ginger garlic paste and butter in a bowl 7.Add this mix to the frying pan and saute well for few minutes without breaking eggs and keep aside Rice preparation - 1.Keep a copper bottom based bowl (or kadai), on stove 2.Place 5-6 spoons of butter, 2-3 spoons of ghee, oil into it and heat 3.Add long cut onions, green chillies into it and fry 4.Now add bay leaf, cardamon, cinnamom, cloves, red coloured soft biriyani flower, jajikaya, dry flower (mogga), pudhina leaves, coriander and fry well 5.Then add long pieces of capsicums (of ur own colours red, green, yellow), round cut carrot pieces, cubical cut potato pieces, fresh green peas, required salt, pinch of turmeric powder, 1 spoon of red chilly powder, salt and saute well 6.Then add 1 & 1/4th glass of water (for 1glass of rice) and close the lid till water gets bubbles (boiled so hot) 7.Clean up rice, add 1 glass of rice into the boiling water and close the lid & cook in low flame 8.Check out the rice , if its cooked about 60% then take out 40% of rice into another bowl, place the eggs masala (which we prepared first and kept aside) on the cooking rice spread it completely and now replace the taken out rice on it 9.Now close the lid again and place some weight on the lid, (so that vapour dsnt go out from the bowl) and cook in low flame itself 10.Mean while, take a small cup, dilute pinch of food colour in it and keep 11.Finally off stove, open the lid, add diluted food colour, mint leaves on it and close the lid 12.Keep this aside for 5-10 minutes 13.Serve hot with raitha
Recipe Tips	Serving Ideas
Dhum Cooking in copper vessels tastes good	With onion raitha or any gravies

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

EGG DHUM BIRIYANI

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